This homemade red curry thai paste is really easy to make and is worth it. Most of the ingredients I used were organic, depending on where I was able to source them. It’s also a vegan version so great if you don’t want fish sauce included.

Makes enough for one curry for 4 people.

You’ll need:

1/2 tin coconut milk or 1/3 of a packet of coconut cream mixed with 200ml hot water.

6 kaffir lime leaves.

2 dried chillies (mine were from Bangkok!)

1/2 stick lemongrass.

1/3 onion, peeled.

Thumb sized piece of ginger, peeled.

1 clove of garlic.

1 tsp of salt, cumin and coriander.

How to:
Soak the dried chillies, kaffir lime leaves and lemongrass in the hot water with the coconut cream and leave for 30 mins, or if using coconut milk, pop the milk in a pan with these ingredients and heat gently for 10 mins and leave for 20.

Then add this to all of the other ingredients and blend in a blender or smoothie maker.

It’s then ready to be used!

Enjoy this fragrant, aromatic wonderful homemade version